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Have you ever wanted to know how to get that perfect steakhouse baked potato? A crispy exterior, a light and fluffy interior. The kind of potato that steams the moment you pierce a fork into the crackling skin. Speckled with grains of salt and kissed with just a touch of sweet butter, this luscious preparation of America’s favorite vegetable will be a crowd pleaser time and time again.
4 Russet Potatoes, Large (about 8 ounces each)
As needed - Kosher Salt or Large Grain Sea Salt
1-½ tablespoons Vegetable Oil
Baking Sheet/Cookie Sheet
Pastry Brush
Paring Knife
Wire Rack (that fits on the baking sheet)
Adjust oven rack to center and preheat oven to 450 °F. As the oven preheats, rinse potatoes under cold water to remove any excess dirt. Dry and pierce lightly with a paring knife 6-8 times.
Dissolve 2 tbsp of salt in 1/2 cup of warm water. Place potatoes into salt water and rub the outside to help evenly coat with salt water. Transfer potatoes to a wire rack.
Place wire rack with potatoes onto the baking sheet and bake in the oven for 45-55min (Or until the largest potato reaches internal temp of 205 °F.
Remove potatoes from oven and brush with vegetable oil. Return potatoes to the oven and bake for an additional 10min.
Remove potatoes from the oven. Slice with a paring knife down the length of the potato without cutting through it. Use a towel to gently squeeze the sides inward to fluff.
Sprinkle with salt, pepper and garnish with toppings of your choice!
Essential Equipment:
Russets are the best potatoes to buy for baked potatoes. Learn about all potato types.
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Yes! Potatoes are sustainable for the environment, people and communities. Potato production has a lower carbon footprint and requires less land and water than many other fruits, vegetables, and cereals1.
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
All varieties of potatoes are nutritious, and while nutrients may vary slightly depending on the variety, the differences are minimal.
You can include potatoes as part of a weight loss program. It’s calories that count, not eliminating certain foods. Among a study of participants, those who ate potatoes as part of a calorie reduced eating plan still lost weight.
Processed potatoes deliver the same nutrients as fresh potatoes (such as potassium, vitamin C, and fiber), but the amounts will vary depending on the form. Click here to find out more about the nutrient content in potato forms.
Potatoes are naturally fat-free.
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